Quick fruited monkey bread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Canned biscuits |
| 2 | tablespoons | Ground cinnamon |
| ⅔ | cup | Sugar |
| ¾ | cup | Pecans -- chopped fine |
| ½ | cup | Margarine -- melted |
| ½ | cup | Brown sugar |
| 1 | tablespoon | Dried apricots -- minced |
| 1 | tablespoon | Seedless raisins -- chopped |
| ½ | teaspoon | Orange peel -- grated |
Directions
* Use your choice of canned biscuits, usually sold in cans of 8-10 biscuits or cans of 5 giant-sized.
1. In small bowl, mix the cinnamon and sugar. Mix the chopped raisins, minced apricots and chopped nuts in another bowl. Place the nut mixture into the bottom of a lightly greased 10 or 12-inch oven-proof dish or pan. 2. Cut each biscuit into 4 pieces; coat in the sugar-cinnamon mixture. Place the coated biscuits atop the nut mixture, fitting into the pan lightly. Keep stacking until all are used. 3. Melt the margarine; add the brown sugar and orange zest.
Pour this very carefully and evenly over the biscuit pieces. Bake in a preheated 375-degree oven for about 20 minutes, checking after 15 minutes. 4. Invert onto serving dish immediately. Serve warm.
Recipe By : Jo Anne Merrill